RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 968
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| Recipe Name: |
Strawberry Ice Cream |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2010-02-03
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| Course: |
Dessert |
Used in Baskets: |
No |
| Base: |
Fruit |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.30
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
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| Comments: |
Yields enough for a small electric churn. Instead of 2 tsp of vanilla extract per recipe, you can use 1.5 tsp and 1 vanilla bean, split and scraped.
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Ingredients:
1.33 Cups strawberries pureed
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Directions:
Beat eggs and cook then slightly in the microwave, until warm to the touch. Add vanilla, and sugar and mix well. Slowly, stir in the half and half until well mixed, then mix in the fruit.
Place into your electric churn and leave running about 25 to 30 minutes, until frozen. Serve immediately OR place into airtight containers and freeze for an hour to firm up the ice cream. |
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| Nutrition per Serving: |
| Calories: |
324 |
Total Carbs: |
45.8 |
Net Carbs: |
0.0 |
| Cholesterol: |
134.8 |
Fat: |
13.2 |
Protein: |
5.73 |
| Fiber: |
1.00 |
Sodium: |
140.32 |
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